OLD FASHIONED

Combine 0.5 cup demerara or dark brown sugar and 0.5 cup hot water in a small heatproof container. Stir until sugar fully dissolves. Let cool to room temperature. Transfer to a jar and refrigerate; keeps for 2 weeks.

Make demerara syrup

Place 4 ice cubes in a rocks glass to chill while you build the drink.

Prepare glass

In a cocktail shaker, add 6 ice cubes, 0.75 oz rye whiskey, 0.5 oz demerara syrup, 0.5 oz fresh lemon juice, 2 dashes Angostura bitters and 1 dash orange bitters (optional). Shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Shake base

Discard ice from the chilled rocks glass and strain the shaken mixture into the glass over fresh ice. Slowly pour (float) 5 oz Baco Noir red wine over the back of a spoon so it layers gently atop the shaken mixture. The wine will partially mix creating a beautiful marbled effect while keeping distinct flavors.

Strain and float wine

Express the oils of one orange peel by holding it over the glass and pinching to release the oils, then rub the peel around the rim and drop it into the drink. Optionally add a Luxardo or brandied cherry on a pick.

Garnish and finish

Serve immediately. Sip to experience the contrast between the fruit-forward, juicy Baco Noir and the warming spice and sweetness of the whiskey-syrup base. One cocktail yields one generous serving.

Baco Noir (red wine)

Rye whiskey

Demerara or dark brown sugar syrup (1:1)

Fresh lemon juice

Aromatic (Angostura) bitters

Orange bitters (optional)

Ice (for shaking)

Ice (for serving)

Orange peel

Luxardo cherry or brandied cherry (optional)

Demerara or dark brown sugar

Hot water

Family Tree 'The Bootlegger'

Make Family Tree 'The Bootlegger' Recipe in just 10m. Baco Noir - Niagara, ON

Family Tree 'The Bootlegger'

Descriptors

Tasting Notes

Food Pairings

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